Australian baker invents the ‘glonut’

The glow-in-the-dark doughnut was created by Christopher Thé for his Black Star Pastry bakery in Sydney. 

Created for the Vivid festival of light, which is taking place in Sydney at the moment, the glonuts (glow-in-the-dark doughnuts) may look radioactive but apparently taste delicious.

Thé said the inspiration for the glonut came while walking around Vivid last year: “I was thinking hard about a way to tie in food with lights,” he said. “And glow-in-the-dark popped into my head.”

He added: “It was an amazing challenge we just couldn't resist!” and noted that it took nearly a year to make sure the icing would glow.

“The ingredient that makes the icing glow is made from vitamin B, which in itself is quite acidic,” he said.

He then decided to ice the doughnut in a yuzu glaze, which is also quite tart. (Yuzu, which looks like a cross between an orange and a lemon, is a citrus fruit that is often used in Japanese cuisine as a seasoning.)

The doughnut itself is “like a brioche, but with half the butter”.

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